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MISS STEPHANIE Yacht Description

MISS STEPHANIE epitomizes luxury charter, with elegant accommodations and attention to detail throughout. She boasts a spacious interior including an on-deck Master suite, a lovely main salon and an inviting skylounge. Her exterior deck spaces do not disappoint, offering vast seating areas, al fresco dining and a large sun deck perfect for enjoying the stunning views that the Bahamas has to offer!

Advertised by DMA Yachting, the astonishing charter yacht MISS STEPHANIE is a 138 ft motor yacht featuring a hot tub. The promiment features of MISS STEPHANIE are her impeccable styling and interconnection with the sea. MISS STEPHANIE spends the season in Antarctica. She was delivered by the famous yacht builder Richmond Yachts in 2004. A succesful refit was delivered in 2018. The ingenious yacht layout features 5 large cabins and comfortably accommodates a maximum of 10 guests.

MISS STEPHANIE is classified as a superyacht. The key part of the boat -generous aft deck, continues to the the heart of the yacht - the main saloon. The main saloon is a friendly space with an abundance of seating areas and serves as a location of entertainment.

5 elegant cabins are thoughtfully spread out for maximum privacy and comfort.

The motor yacht features Engines: 2 x 2250 HP Caterpillar 3512B Engines Generators: 2 x Northern Lights 99 kw engines .

Accommodation

MISS STEPHANIE epitomizes luxury charter, with elegant accommodations and attention to detail throughout. She boasts a spacious interior including an on-deck Master suite, a lovely main salon and an inviting skylounge. Her exterior deck spaces do not disappoint, offering vast seating areas, al fresco dining and a large sun deck perfect for enjoying the stunning views that the Bahamas has to offer!

TCB's interior layout sleeps up to 10 guests in 5 rooms, including an Owner's suite, 2 double staterooms, and 2 twin staterooms.

What is the cabin arrangement of MISS STEPHANIE?

  • 1 king cabin
  • 2 queen cabins
  • 2 twin cabins

MISS STEPHANIE

Aft Deck
Aft Deck
  • Weekly price:
    $130,000 - $145,000

    Low Season | High Season

  • Length: 138'
  • # of Guests: 10
  • # of Cabins: 5
  • # of Crew: 9
  • Builder: Richmond Yachts
  • Consumption: 100 US Gall/Hr
  • Cruising Speed: 12
  • Max. Speed: 16
  • Built Year: 2004
  • Refit: 2018
Skylounge
Skylounge

MISS STEPHANIE Yacht Charter Price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 260,000$ to 290,000$ 52,000$ to 87,000$ 312,000$ to 377,000$ Discounts outside the main season are common.
7 day charter 130,000$ to 145,000$ 26,000$ to 43,500$ 156,000$ to 188,500$ Standard charter rate, base for all calculations.
3 day charter 65,000$ to 72,500$ 13,000$ to 21,750$ 78,000$ to 94,250$ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
130,000$ / 6 * 3 days = 65,000$
1 day charter 21,667$ to 29,000$ 4,333$ to 7,250$ 26,000$ to 36,250$ Please inquire, the possibility/availability of a 1 day charter needs to be verified.

All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.

Price Details

Price from: $130,000

High season rate: $145,000

Price Terms

Plus Expenses

MISS STEPHANIE Yacht Charter Locations

Summer Season

Winter Season

Amenities

Salon Stereo: Yes
Salon Tv: No
Sat Tv: Yes
Multimedia System: Yes
Nude: Inq
Crew Pets: No
Sun Awning: Yes
Special Diets: Yes
Kosher: Inq
Gay Charters: Yes
YachtNudeCharters: Inq
Crew Smokes: Inq
Children Ok: Yes

Specifications

Tube:
Guests: 10
Maxspeed: 16
Draft: 7
Cruising Speed: 12
Helipad: No
Ac: Full
Ac Night:
Built: 2004
Cabins: 5
King: 1
Queen: 2
Double:
Single:
Twin: 2
Pullman:
Showers:
Basins:
Heads:
Electric Heads:
Jacuzzi:

Features

BBQ: 0
AC: Full
Internet: Onboard WIFI
Cruising Speed: 12
Max Speed: 16

More Specifications

Flag: Jamaica
Homeport: Nassau, Bahamas
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type:
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size: 18' Rib
Kayaks 1 Pax: 1
Kayaks 2 Pax:
Dinghy Hp:
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult: 1
Boarding Ladder:
Water Skis Kids: 1
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners: 2
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard:

Crew

Crew Information

Captain: Scott Gaffga

CAPTAIN | Mark Kurka | American
Captain Mark was born in Bay St. Louis, Mississippi but spent many years growing up in Alaska. Prior to yachting, Mark was a commercial fisherman in the cold and rugged state of Alaska. Mark's grit and determination to navigate this harsh yet beautiful environment is a testament to his keen ability to navigate. Captain Mark has worked on several luxury motor yachts including an 80' Hatteras, 108' Broward, and a 115' Crescent. Mark's extensive cruising experience has taken him from the turquoise waters of the Caribbean, through the Great Lakes, to the PNW. In his free time, Mark enjoys woodworking and of course, fishing!

CHIEF STEWARDESS | Michelle Kurka | American
Michelle was born in the Bay St. Louis, Mississippi. Prior to yachting, Michelle worked in a dental office. Michelle previously worked on a 115' Crescent yacht before joining MISS STEPHANIE, 138' Richmond. When she's not yachting, Michelle enjoys reading and beach combing. Michelle has cruised the Bahamas and the eastern U.S. Her goal is to continue traveling to new places.

CHIEF OFFICER | Cole Helwig | American
Cole is originally from Williamsburg, Virginia. He has worked on a multitude of impressive vessels including a 145' Cheoy Lee, 125' Palmer Johnson, 116' Azumit, and 125' Northcoast. Cole has built two wooden boats from scratch, proving his knowledge and dedication to the industry. In his free time, Cole enjoys fishing and hunting. In the future, he plans on working toward becoming a yacht captain and eventually getting into the sales side of the business. Cole's dedication and enthusiasm for yachting is evident in the work he produces. Cole is thrilled to have you aboard MISS STEPHANIE.

CHIEF ENGINEER | James Carey | American
James Carey is the chief engineer aboard MISS STEPHANIE. His extensive background in yachting ranges from a 112' Westport to a 213' Codecasa. He is originally from Colombus, Ohio but eventually found his way into the world of yachting. Prior to working on yachts, James designed, installed, and maintained large-scale saltwater aquariums. With his understanding of the delicate nature of marine life, James is highly in tune with the sea and everything that comes with it. In his free time, James enjoys flyfishing, specifically for bonefish and tarpon.

STEWARDESS | Alexa Sankary | American
Alexa Sankary is originally from Fort Worth, Texas. Having worked on a 115' Crescent yacht, Alexa understands what it takes to provide guests with the ultimate yachting experience. In her free time, Alexa enjoys yoga, tae kwon do, paddle boarding, reading, and art. Her passion for art has longed to someday own her own art gallery or be an art dealer. A fun fact about Alexa is he is a black belt in tae kwon do. Her combined experience in martial arts and yachting makes her a well-rounded and eager member of the MISS STEPHANIE team.

DECKHAND | Bret Ferree | American
Brett is originally from the picturesque town of Castle Rock, Colorado. Prior to joining the MISS STEPHANIE (138' Richmond) team, Bret worked aboard a 115' Crescent yacht. Bret has cruising experience in the marbled blue Bahamian waters and Floridian waters alike. He currently holds his 100-ton USCG captain's license and is one step closer to becoming a yacht captain himself. In his free time, Bret enjoys skiing, ATVing, dirt biking, boating, and working out. His passion for the outdoors combined with his love for the ocean makes him a valuable asset to the MISS STEPHANIE team.

DECKHAND | Conner Kurka | American
Conner was born in Bay St. Louis, Mississippi. He has worked on several yachts including an 80' Hatteras and a 115' Crescent. Conner has cruised the waters of the Bahamas and Florida Keys. In his spare time, he enjoys fishing, hunting, and guiding. Prior to yachting, Conner was a first responder, working as a firefighter.

CHEF | Naomi Pawlik | American
Originally from the beautiful seaside town of Sag Harbor, NY, Chef Naomi Pawlik understands top-notch cuisine. Upon working in the yachting industry as a chef, Naomi worked as a culinary instructor at the Hayground school in the Hamptons. Her experience working aboard some of the most prestigious yachts in the charter circuit makes her well-equipped to divvy up any meal you so desire. Naomi has worked aboard BROADWATER 182' Feadship, LOON 182' Newcastle, and more. In her free time, Naomi enjoys yoga and spending time biking in the great outdoors. She speaks both English and French and dreams of writing her very own cookbook. Chef Naomi is more than ready to serve you and your guests aboard motor yacht MISS STEPHANIE.

Menu

- DAY ONE -


BREAKFAST [vegan]
• Cherry vanilla chia seed pudding w/ almond milk
• Red pepper hummus toast w/ roasted tomatoes, sprouts, and balsamic reduction
• Fresh pressed juice
LUNCH
• Power Bowls
Quinoa, spicy grilled tofu, roasted garlic black beans, charred corn, avocado and mango salsa
Cocktail hour
• Flatbread w/ beets, pickled onions, roasted carrots and balsamic glaze
• Watermelon radish veggie spring rolls w/ tahini herb sauce
• Sweet potato hash nests stuffed w/ fajita style veggies and spiced bean puree

DINNER
• Vegan pasole w/ veggies, hominy, and tortilla strips
• Carnitas style seitan over creamy blue corn polenta w/ tri-colored peppers

DESSERT
• Coconut Cream Panna Cotta w/ raspberry lime coulis and toasted almonds

 


- DAY TWO - 


BREAKFAST [Gluten Free]


• Fruit w/ whipped greek yogurt
• Oatmeal pancakes
• Maple sage chicken sausage

LUNCH
• Olive oil and lemon poached shrimp lettuce wraps w/ dill sauce and rutabaga chips
Cocktail hour
• Fresh gravlox on cucumber slices w/ cream cheese pickled shallots and a whole grain
mustard vinaigrette
• Kale pesto stuffed cherry tomatoes
• Broccoli apple slaw bites w/ buttermilk dressing and crispy pancetta
DINNER
• Spring pea soup w/ tarragon and creme fraiche
Citrus and herb glazed pork tenderloin w/ mushroom and leek fricassee and sweet potato puree
• Mascarpone, sabayon, raspberry almond trifle


- DAY THREE - 
BREAKFAST [vegetarian]
• Fresh baked muffins (lemon blueberry, carrot, banana nut streusel, cranberry orange
etc.)
• Omelettes to order (mushroom and goat cheese, gruyere caramelized onions and
scallions, peppers onions avocado tomato and cheddar etc.)
LUNCH
• Arugula sundried tomato pesto, grilled veggies, and goat cheese panini w/ lemon basil
potato chips
Cocktail hour
• Gorgonzola walnut stuffed figs w/ balsamic glaze
• Brussels sprout cesar salad filled parmesan frico cups
• Carrot zucchini Bellinis w/ jalapeño lime yogurt sauce
DINNER
• Pickled beet salad with microgreens, candied pine nuts and ricotta salata
• Papardelle w/ shaved brussel sprouts and mushrooms in a white wine parmesan sauce
with shaved parmesan and truffle oil
• Chocolate mousse w/ hazelnut prailine crunch and brandied cherries


- DAY FOUR -

BREAKFAST [seafood]
• Smoked salmon frittata w/ creme fraiche, chives, and caviar
• Potatoes lyonniase
• Fresh peaches w/ macerated berries and basil syrup
LUNCH
• Mediterranean quinoa salad w/ rosemary grilled sea scallops and red wine vinaigrette
Cocktail hour
• Roasted oysters topped with a parmesan gremolata
• Yellowtail ceviche w/ grapefruit, chilis, and blood orange vinaigrette
• Cod brandade w/ grilled crostini
DINNER
• Gazpacho w/ crab avocado salad
• Grilled sea bass w/ tomato chutney, haricot vert, and corn salad
• Strawberry rhubarb tartlets


- DAY FIVE - 

BREAKFAST [Hampton's summer]
• Puff pancakes w/ strawberries and honey cardamom cream
• Brown sugar black pepper bacon
• Savory scones (swiss and scallion, sausage and cheddar etc.)
LUNCH
• Striped bass w/ grilled peach orzo salad
Cocktail hour
• Grilled calamari w/ chilis lemon and garlic
• Roasted red pepper bruschetta
• Watermelon feta skewers w/ pine nuts and white balsamic drizzle
DINNER
• Arugula salad w/ goat cheese fritters
• Pan seared lamb w/ red wine reduction, Israeli couscous, and lemon roasted asparagus
• Sticky toffee date cake

 


- DAY SIX - 
BREAKFAST [Asian]
• Avocado toast w/ arugula, tomato and olive oil and lemon
• Soft boiled eggs
• Green juice
LUNCH
• Orange ginger grilled chicken w/ sesame rice noodle salad
Cocktail hour
• Tuna tartare on rice crackers
• Shisito peppers and edamame
• Beef negimaki
• Miso glazed monkfish, toasted sesame quinoa, honey soy green beans
• Green tea panna cotta


- DAY SEVEN - 
BREAKFAST
• Poached eggs w/ curried sweet potato hash
• Smoothie bar
• Bruleed grapefruit
LUNCH
• Tuna Nicoise salad w/ roasted fingerling potatoes, roasted red peppers, kalamata olives,
hard boiled eggs and mustard vinaigrette
Cocktail hour
• Gluten free crab cakes
• Braised pork belly skewers w/ brown sugar chili glaze
• Truffled polenta bites w/ wild mushrooms
DINNER
• Toasted sage cauliflower soup
• Dry rubbed ribeye w/ red wine cherry reduction, goat cheese whipped potatoes and
sauteed spinach
• Spiced Pear cake w/ white wine ice cream


SPECIALTY MENU

 

"New England Style"

BREAKFAST 

• Cheese soufflé
• Mixed berries
LUNCH
• Lobster blt on brioche bun w/ asparagus fries
Cocktail hour
• Burrata and stone fruit skewer w/ mint basil oil
• Creamed corn and cod fritters
• Ricotta, garlic scape and pea crostini
DINNER
• Pan seared clams and oysters on a spinach Rockefeller base
• Pan seared striped bass w/ summer ratatouille and a citrus sherry soy sauce
• Plum tarte Tatin


"New American Style"
BREAKFAST 
• Quiche (Lorraine, western, roasted pepper goat cheese, mushroom spinach etc)
• Steel cut oats w/ almonds cranberries maple and cinnamon
LUNCH
• White bouillabaisse mixed green salad and grilled sourdough
Cocktail hour
• Fluke Crudo w/ cucumber citrus and truffle oil
• Duck bacon wrapped figs
DINNER
• Mixed green salad w/ pistachios, dried cranberries, truffle cheese, lemon and olive oil
• Braised short ribs w/ roasted root veggies and creamy mascarpone polenta
• Poached pears w/ ice cream and red wine orange syrup


"Southern Style"

BREAKFAST
• Vegetable egg white frittata
• Fresh country breakfast sausage
• Buttermilk biscuits
LUNCH
• BBQ pulled chicken sandwiches w/ white BBQ sauce on sourdough and beet chips
Cocktail hour
• Southern style caprese salad (fried green tomato, mozzarella, basil and peach white
balsamic vinaigrette
• Chicken liver mousse on crostini w/ lavender grape jelly
• Pickled veggie platter
DINNER
•Crispy pork belly served over an apple and cabbage country slaw
•Grilled shrimp and chorizo over cheddar and corn grits w/ braised greens and peppers
DESSERT
• Lemon tarts w/ black currant sauce

 


"Italian night"

Cocktails
•Artichoke fritters
•Fried zucchini blossoms w/ champagne vinaigrette
•Crab salad w/ capers, parsley olives, and roasted peppers served in endive
Salad
• Grilled radicchio and romaine Cesar salad
Pasta
• Trio of ravioli- goat cheese and mushroom, braised rabbit, butternut squash and
hazelnut w/ toasted sage brown butter sauce
Main
• Branzino w/ roasted fennel and cherry tomatoes and lemon roasted fingerling potatoes
Dessert
• Chili chocolate tart w/ orange salted toffee


"Cinco De Mayo"
Cocktail hour
• Shrimp empanadas
• Guacamole
• Pico de gallo
• Fresh tortilla chips
• Beef tongue flautas

1st course
• Chili Rellenos style jalapeños over mixed green salad w/ avocado, tomatoes, black
beans, corn, and a cilantro lime agave vinaigrette
Main
• Tequila marinated strip steak w/ creamy chimichurri
• Garlic mashed yuca
Dessert
• Crepes w/ cinnamon cheesecake filling dusted with chili cinnamon sugar and dark
chocolate drizzle


"Feast in the Middle East"
Cocktails
• Curried meatballs
• Falafel bites
• Stuffed grape leaves
• Pikilia platter (hummus, tzatziki, baba ganoush, vinegar, olives, vegetables, nuts)
• Grilled haloumi cheese
Soup
• Vegan coconut curry creamed soup
Entree
• Lamb Tagine w/ couscous almonds and apricots
Dessert
• Hazelnut cardamom cookie sandwich w/ white chocolate saffron cream


"Summer Shower"
Soup
• Green gazpacho w/ butter poached lobster
Salad
• Grilled shrimp over charred corn salad, and microgreens w/ avocado cream
Pasta
• Tagliatelle w/ pea and mint pesto, ricotta, shaved pecorino and lemon zest
Proteins
• Duck hash with a poached egg
• Grilled chicken burger w/ tarragon aioli and cranberry chutney
Confections
• Lemon bars
• Dark chocolate muffin with cherry cream cheese filling
• Lemongrass and chai white chocolate truffles

molon50311
  • MISS STEPHANIE

    Price Terms: Plus Expenses

    Price from $130,000/week

    High season $145,000/week

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    MM slash DD slash YYYY


    Yachts in Antarctica for Summer 2023 are 30% reserved. If you are considering a charter in this time period, inquire now!

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